A summertime BBQ just wouldn’t be complete without a potato salad. It’s perfect alongside burgers, ribs, fried chicken, hot dogs, you name it. Just about everyone has their own version. Some use mayo, some yogurt or sour cream. Some skip the creamy bases altogether and opt only for vinegar-based versions like German. Some like it with hard-boiled eggs, some not. And some prefer sweet pickles, while others like dill. I love the versatility of each and every one, as they show the individuality - and sometimes the family history - of the cook. Just ask your friend if there’s a story behind their potato salad recipe. I bet you’ll find there is!
The following is a simple, yet classic creamy potato salad recipe with hard-boiled eggs. Make it as-is or play around with the ingredients to suit your personal taste. I like to use red potatoes and onions as they add color to the dish, and I prefer a good Dijon or grainy mustard. When it comes to pickles I go with dill or sometimes even capers as I like a little tanginess to my salad. And for me, my potato salad (like my deviled eggs) must always be dusted with paprika, preferably smoked for depth of flavor.
Classic Potato Salad
Makes 12 side servings
2 pounds red or yellow new potatoes, quartered (leave skins on)
1/4 teaspoon salt (for potato water)
1 1/4 cups mayonnaise
1 tablespoon yellow mustard
2 stalks celery, chopped
1 small onion, finely chopped (we like red for a bit of color!)
1/2 cup dill pickles (chopped) or dill pickle relish (or sweet pickles/relish, if desired)
6 hard-boiled eggs, coarsely chopped
Kosher salt and black pepper, to taste
Sweet or smoked paprika for garnish, optional
Roughly chopped parsley for garnish, optional
In a medium saucepan place potatoes, salt, and enough water to cover. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well then let cool slightly.
While potatoes cool, make the dressing: In a large bowl combine mayonnaise ad mustard. Stir in the celery, onion, and pickles. Add the potatoes and eggs and toss lightly to coat; season to taste with kosher salt and pepper.
Cover and chill for at least 6 hours or up to 24 hours.
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